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Soups & Stews

39 recipes in this category

Hearty soups and comforting stews inspired by traditional, time-tested recipes.

A white porcelain teacup of pale golden consommé double on a white linen tablecloth, no garnish
soups stews

Consommé Double

A rich, concentrated clear broth made by cooking a whole chicken in a clarified beef soup base, then skimming, straining, and serving hot in white teacups.

Total time: 230 min
Servings: 4
A deep ceramic bowl of pale golden sour soup with rice, steam rising, natural window light on a linen cloth
soups stews

Sour Soup (Kisela Čorba)

A clear poultry broth thickened with egg yolks and mileram, sharpened with wine vinegar or lemon juice, served with rice and meat on the side.

Total time: 110 min
Servings: 4
A white teacup of clear amber beef broth on a white linen tablecloth, with a small sprig of parsley alongside
soups stews

Clear Beef Soup

A slowly simmered and strained beef soup clarified with whole eggs and root vegetables, yielding a clean, deeply flavoured broth served as a first course.

Total time: 140 min
Servings: 4
A bowl of pale green zucchini soup garnished with fresh dill and black pepper, on a linen cloth with a wooden spoon alongside
soups stews

Zucchini Soup

Young zucchini and spring onion soup built on a butter roux, finished with fresh dill and a tempered yogurt and egg yolk liaison. Serve with black pepper.

Total time: 55 min
Servings: 4
A deep ceramic pot of bean and beef soup with a rich reddish broth, served on a wooden table
soups stews

Bean Soup Cooked with Beef

White beans and beef shoulder slow-simmered with a bouquet garni, finished in the oven with a paprika-spiced pan roux. A deeply satisfying one-pot meal.

Total time: 180 min
Servings: 6
Bowl of lamb intestines soup with fresh herbs on a rustic wooden table
soups stews

Lamb Intestines Soup

A traditional spring offal soup — blanched lamb intestines simmered with fresh butter, green onions, garlic, and wild herbs. Clean, light, and deeply savory.

Total time: 75 min
Servings: 4
A white ceramic bowl of pale, creamy walnut tarator garnished with crushed walnuts and a drizzle of sunflower oil, on a linen cloth
soups stews

Bulgarian Tarator (Historical Walnut Paste)

A century-old walnut-and-garlic paste, strained through a sieve into a thick, pourable sauce — the ancestor of the modern cold yogurt soup.

Total time: 25 min
Servings: 4-6
A deep bowl of dark oxtail soup with tender meat and finely chopped vegetables, steam rising, on a linen-covered wooden table
soups stews

Oxtail Soup

A slow-cooked oxtail soup with seared flour-dredged tail, root vegetables, whole spices, and aged red wine stirred in at the finish.

Total time: 280 min
Servings: 4
A deep pan of dark cuttlefish risotto with a glossy finish, garnished with parsley, shot from above on a rustic wooden surface
soups stews

Cuttlefish Risotto

A deeply savoury risotto built on slowly braised cuttlefish, tomato, and garlic, finished with butter and Parmesan. Three classic variations included.

Total time: 80 min
Servings: 4–6
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